Veduya and leek stuffed piquillo peppers with a port vinegar, saffron and pepper sauce
Prep: 30 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 8 people
This is a great dish to prep ahead in time, with not too much of an effort to do so. Don’t be put off by the idea of stuffing the peppers, they are not fragile in any way and you will be surprised with how easy it is to do. The filling scaled up in quantity would be great as a stuffing for a pasta or pie, combined with some ricotta and parmesan. The dish can also be veganised very easily by leaving out the butter.
Ingredients
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For the stuffed piquillo peppers:
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For the piquillo pepper and saffron sauce:
Method
- Step 0: To make the filling, add the butter and the olive oil to a medium saucepan along with the leeks and a pinch of salt on a medium heat.
- Step 1: Once simmering, turn down to low, cover with some barking parchment ensuring that it is touching the leeks, and cook stirring often for around 15-20 minutes. The leeks should end up looking glossy and soft, with little colour on them.
- Step 2: Preheat the oven to 160C fan.
- Step 3: Take the leeks off the heat and allow to cool to room temperature.
- Step 4: Add the Belazu veduya and season to taste.
- Step 5: Place in the fridge whilst you make the sauce.
- Step 6: For the sauce, place a medium pan on a medium heat and add the olive oil, along with the crushed garlic and thyme. Fry for a couple of minutes and then add the saffron to bloom.
- Step 7: Add the sliced piquillo peppers, along with the port vinegar and caster sugar and cook for a couple of minutes. Season with salt and pepper and set aside to cool slightly.
- Step 8: Add all the sauce to a blender and blitz until smooth.
- Step 9: Stuff each piquillo pepper with 1 tsp of veduya filling and flatten slightly. You should have around 20x stuffed peppers.
- Step 10: Seal the ends of the stuffed peppers with a toothpick.
- Step 11: Place the sauce in a small roasting dish, place the stuffed piquillos on top, drizzle with oil and bake for 15 minutes, until everything is warmed through but not very coloured.
- Step 12: Serve with a chilled glass of Amontillado sherry.
